FER 2200 - Fermentations of the World (3)

When Offered: Spring; Summer Session.
This course will succinctly discuss global fermented foods and beverages that use animal and plant-based substrates such as milk, fish, meat, oilseed, legumes, fruits and vegetables, grains and tubers. Some are also highly-priced alcoholic and non-alcoholic beverages such as beer, wine, sake, kombucha and cereal beverages. History and tradition that described the origin, production and preservation of fermented foods in different countries will be examined. Upon completion of this course, successful students will gain experience in fermentation and have a working knowledge of the history, cultural significance, and business of brewing. Due to the nature of these raw materials, the importance of food safety, toxicology, as well as cleaning and sanitation, will be emphasized. The course will involve a mix of lectures, discussions, hands-on exercises, and field trips. It will roughly be divided into three segments: History, background knowledge and concepts, traditional fermented food around the world and traditional fermented beverages.